TWI428545B - Stove for preventing material therein from over-burning and the controlling method thereof - Google Patents

Description

Furnace for preventing drying and method thereof

The present invention relates to a cookware and method for preventing the cooked material from being dried.

According to the current situation, the use of gas stoves, electric furnaces, induction cookers, or microwave ovens is quite common. In the process of cooking, users often use soups, boiled water, or other cooking methods that require more time to wait. Waiting time to process other things and temporarily leave the kitchen, but the user often miscalculates cooking time or forgets that the food is being cooked, so that the cooked food or boiled water is dried or overcooked; In this case, not only is food and energy wasted, but there is also a high risk of fire caused by dry burning.

Based on the safety and energy saving considerations mentioned above, there are so-called stove products with the function of “anti-dry burning” on the market, most of which have temperature detection devices or overheat protection devices to avoid food or boiling water by detecting temperature. Dry burning occurs during cooking, and even causes a fire; however, the conventional practice of using a temperature detecting device or an overheating device to detect the temperature at the bottom of the pan is usually until the pan has been charred and the temperature of the pan has been When the temperature rises to an abnormally high temperature, the safety mechanism is activated. Therefore, it is still impossible to actually prevent the food or boiled water from being heated to dry, and of course, the waste of ingredients and energy cannot be avoided.

In the utility model No. 03224145b, a weighing intelligent stove is disclosed, which is provided with a weighing device on the furnace body, according to the principle that the cooked material on the stove is cooked and lighter, thereby setting The weight required after cooking, and when the weight of the cooked material reaches a set value, the switch of the stove is controlled electronically or mechanically.

However, when cooking food, depending on the characteristics and weight of the ingredients, the user must adjust the heat source of the heat source or the amount of the ingredients at any time depending on the actual situation or the cooking method to be used. The cooking methods include at least: frying, boiling, There are many different ways of frying, frying, stewing, boiling, etc. The heat source of the heat source used in various ways is completely different from the cooking time. Even the same ingredients are cooked in different cooking methods and the weight changes are not changed. In the same way, even when the user is agitating or increasing or decreasing the food during the cooking process or during the cooking process, the weight of the detected cooking material is changed. Therefore, if the weight of the food is used to determine the firepower of the heat source. The size and cooking time or the estimated and set weight after cooking, in fact, can not meet the actual needs of a variety of different cooking methods.

Therefore, the present invention can prevent the occurrence of the drying condition of the cooked food by monitoring the weight change of the cooked material before and after reaching the boiling point, and the safety and the contribution in saving energy can be obviously It is superior to the conventional "anti-dry" stove and the method of setting the weight of the cooked material.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a cookware and method for preventing the cooking of a plurality of cooked materials by a plurality of different time intervals by monitoring the weight change of the plurality of cooked materials.

Another object of the present invention is to provide a cookware and method for preventing cooking from being dried by monitoring whether the user is cooking.

In a preferred embodiment, the present invention provides a stove for preventing drying, comprising: a furnace body for generating a heat source for heating a cooked object; and a weight measuring component for sensing the The weight of the cooking material, and a weight signal is generated; a monitoring component is coupled to the weighting component, the monitoring component is configured to receive the weight signal to monitor whether a user is performing a cooking operation; The signal is connected to the monitoring component, and the computing component generates a corresponding plurality of weight changes in a plurality of different time intervals according to the change of the input weight signal with time, and according to the weight change amount And generating a heat source adjustment signal; and a heat source control unit, the signal is connected to the operation component, the heat source control unit is configured to receive the heat source adjustment signal, adjust and control the heat source of the heat source to prevent the burn-dry function.

In another preferred embodiment, the present invention provides a method for preventing the drying of a cooked object, which is applied to a cooking appliance, comprising:

(A) activating the oven to heat a cooked item using a heat source;

(B) monitoring the weight of the cooked material to produce a weight signal;

(C) monitoring whether a user is performing a cooking action, and if so, performing step (B), and if not, performing step (D);

(D) generating a heat source adjustment signal for adjusting the heat source to prevent the drying function; wherein the step (D) comprises monitoring the corresponding plurality of weight signal changes generated in the plurality of time intervals, And generating a heat source adjustment signal of the heat source according to the amount of the weight signal change.

Please refer to FIG. 1 , which is a graph showing the weight drop of the cooked food during general cooking; as shown in point A, that is, the time when the cooking utensil starts to cook the cooked food, when the heat source of the cooking utensil is cooked After the heating is started, during cooking, the cooked material will continue to evaporate due to the continuous evaporation of the moisture therein, and when the cooked material is heated to the boiling point of the water (usually about 100 degrees Celsius, However, the temperature of the boiling point will vary with the pressure of the air. After that, as shown in point B, the rate of evaporation of water is particularly pronounced, so the weight of the cooked material will decrease rapidly, so the weight of the cooked material is Before and after reaching the boiling point, there will be a phenomenon in which the speed of weight loss is significantly different. If the water to be cooked is dried, that is, the cooked material begins to be burnt, as shown by point C, the weight changes again. The present invention will begin to slow down; the present invention develops a stove and method for preventing the cooked material from being dried by the fact that the speed at which the weight of the cooked product decreases significantly after heating to a boiling point exceeding the boiling point of water.

Please refer to FIG. 2 and FIG. 3 together, which is a schematic diagram of the oven for preventing the cooking from being dried. The stove 1 includes a furnace body 11, a load cell 12, a control interface 16, and a monitoring component 13, an arithmetic component 14, and a heat source control unit 15 disposed inside the furnace body 11.

The present invention is described in detail below. First, the user can open the stove 1 via the control interface 16, and send the control signal CS to the heat source control unit 15 via the control interface 16 to generate a heating heat source for the furnace body 11. For heating a cooked object, the control interface 16 can also be used by the user to set the length of time for cooking; further, the stove is further provided with a pan holder 17 and a bottom bracket 18, which is used for the pan holder 17 To place the cooked material, the bottom bracket 18 is used to create a gap between the bottom of the furnace body 11 and the furnace body 11 to increase the heat dissipation efficiency of the furnace body 11. The weight measuring element 12 It can be disposed on the pot rack 17 or the bottom bracket 18 to sense the weight of the cooked object and subsequently generate the weight signal WS of the cooked object.

Please refer to FIG. 4A and FIG. 4B together, which is a schematic diagram of the weight drop curve of the cooked food when the user cooks the cooked food. If the user continues to cook the cooked food by the furnace body 11, it means that the cooked food is positive. Under the control state of the user, the safety mechanism of the anti-burning operation of the present invention does not need to be activated, so as not to affect the user's control over the cooking food. The purpose of setting the monitoring component 13 is to monitor whether the user performs cooking. The 13 series signals respectively connect the weight measuring component 12 and the control interface 16. If the user operates the control interface 16 to adjust the thermal power of the heat source generated by the furnace body 11, the monitoring component 13 receives the control interface 16 from the control interface 16 When one of the control signals CS is generated, the monitoring unit can determine that the user is cooking, without starting the anti-burning safety mechanism; likewise, the monitoring component 13 also receives the weight signal WS generated from the weighing element 12. If the user simply increases or decreases or agitates the cooked food, for example, during the cooking process, the user adds the soup or removes the cooked food. If the weight of the cooked food suddenly increases or decreases by 20% within a few minutes, or the user simply flips or stirs the cooked food, the weight signal of the cooked material will be monitored in a shorter time interval Ts If the weight changes sharply within the monitoring time interval Ts as shown in FIGS. 4A and 4B, the monitoring component 13 can determine that the user is controlling the cooking action without starting the anti-burning operation. Security Mechanism.

Conversely, if the monitoring component monitors that the change in the weight signal continues to stabilize and drops to a predetermined slope ( ), that is, the user may have forgotten that the cooking is being performed, and the safety mechanism of the anti-burning is required to be started, wherein the length of the monitoring time interval Ts is determined by the design of the monitoring component 13, for example, in one minute. Within 10% of the weight of the cooked food is increased or decreased, it is determined that the user is cooking.

The safety mechanism of the present invention for preventing the cooked material from being dried is to adjust the heat source generated by the furnace body 11 (for example, to reduce the heating power of the heat source) or to directly turn off the heat source of the furnace, and adjust the furnace body 11 as described above. The point in time at which the heat source of the generated heat source or the heat source of the furnace is directly turned off depends on the arithmetic element 14.

Please refer to FIG. 3 and FIG. 5 , which are schematic diagrams of a preferred embodiment for calculating a weight change ratio of an arithmetic component of the present invention. The computing component 14 is connected to the monitoring component 13 and received from the monitoring component 13 . The weight signal WS, the weight signal WS changes with the cooking time, and includes a weight change calculation starting value W0, that is, the monitoring element 13 determines that the time point T0 when the user has not cooked yet corresponds to The weight of the cooking.

Furthermore, the computing element 14 will accelerate the decrease in the weight of the cooked material after being heated to the boiling point of the liquid in response to cooking, in sequence with a plurality of successively adjacent time intervals T1, T2, T3, T4. In T5 and T6, a plurality of weight changes ΔW1, ΔW2, ΔW3, ΔW4, ΔW5, and ΔW6 corresponding to the weight loss of the cooked material in a plurality of time intervals are respectively calculated, and a weight change amount is selected as the reference weight change amount. For example, ΔW2; wherein any weight change amount is selected as the reference weight change amount, and the setting in the arithmetic element is determined by the end, and if the weight change in the initial stage of heating is avoided, the weight change amount in the middle heating stage may be selected as the reference weight change amount. Then, the ratio of the plurality of weight changes ΔW3, ΔW4, ΔW5, ΔW6 and the weight change amount ΔW2 which are subsequently generated are sequentially calculated. Once the ratio is greater than a preset value, for example, the ratio If it is greater than the preset value, it means that the speed of the weight drop is increased to a certain extent. In actuality, the temperature of the cooked material has reached the boiling point of the liquid, and the heating is continued, and the cooked product is burned. The computing component 14 generates a heat source adjustment signal that is received by the heat source control unit 15 and adjusts and controls the heat generated by the heat source of the furnace body 11 according to the heat source adjustment signal to prevent being cooked. The boiled food is dried.

When the plurality of weight changes corresponding to the plurality of time intervals are calculated as described above, if the monitoring component 13 determines that the user is cooking by the stove, that is, the weight of the cooked material is increased or decreased in the monitoring time interval. Or if the control signal CS is detected, the monitoring component 13 determines that the user does not perform cooking, and additionally generates a weight change calculation start value W0, and then recalculates the corresponding plural number generated in the subsequent plurality of time intervals. The amount of weight change determines the point in time at which the heat source is adjusted to avoid burning the cooked material.

Referring to FIG. 6 , which is a schematic diagram of a preferred embodiment of calculating a weight change amount according to the present invention, the weight change amount may be a difference of weight signals generated between two time points in the time interval, such as As shown in the figure, the weight change amount ΔW1 is the weight signal difference (W1a-W1c) of the two time points T1a, T1c in the time interval T1, and the weight change amount ΔW1 may be the design of the arithmetic element. The sum of the differences between the weight signals W1a, W1b, and W1c at the three time points T1a, T1b, and T1c in the time interval T1 (W1a - W1b) + (W1b - W1c).

In addition, the weight change amount ΔW1 may be a percentage between one of the weight signal difference values (W1a-W1c) and the weight change calculation start value W0 generated between the at least two time points T1c and T1a in the time interval T1. value This is the design of the computing component; of course, the weight change can also be the sum of the differences between the plurality of weight signals corresponding to the plurality of time points in a time interval.

It should be particularly noted that, in the implementation of the anti-burning stove of the present invention, the furnace may be a gas furnace, an electric furnace, an induction cooker, or a microwave oven, but is not limited to one. The weight measuring component 12 can be any one of a mechanical weight measuring device and an electronic weight measuring device, and the monitoring component 13 and the computing component 14 can be integrated into a processing unit.

The present invention further provides another preferred embodiment. Please refer to FIG. 7 , which is a schematic diagram of another preferred embodiment of calculating the weight change ratio of the computing component of the present invention. To reduce the amount of computation of the computing component 14 , the operation After receiving the weight signal transmitted from the monitoring unit 13, the component 14 calculates a plurality of weight changes corresponding to the weight loss of the cooked material in a plurality of time intervals, respectively, in a plurality of different time intervals T7, T8, T9, and T10. The quantity ΔW7, ΔW8, ΔW9, ΔW10, wherein the plurality of different time intervals are discontinuous time intervals, that is, there is a time difference Ti between the time interval and the time interval, and the time difference Ti can be according to the firepower of the heat source. For example, if the heat source of the heat source is large, the water of the cooked material evaporates faster, and at this time, the time difference Ti of a shorter time length is required, and vice versa, the time length of the time difference Ti can be extended, and then one is selected. The weight change amount is used as a reference weight change amount, for example, ΔW7, and then the ratio of the plurality of weight change amounts ΔW8, ΔW9, ΔW10 and the weight change amount ΔW7 which are subsequently generated is sequentially calculated. Once the ratio is greater than a predetermined value, such as a ratio If the value is greater than the preset value, the speed of the weight is increased to a certain extent, and the cooked material may be dried. The computing component 14 generates a heat source adjustment signal, and the heat source control unit 15 adjusts the signal according to the heat source. And controlling the heating heat source generated by the furnace body 11 to prevent the cooked material from being dried.

In this way, when the plurality of different time intervals are discontinuous time intervals, and there is a time difference Ti between the respective time intervals, since the weight change amount generated in the time interval is reduced, not only the arithmetic component is reduced. The effect of the amount of calculation of 14 can still be judged at the point in time when the cooked material is dried, so as to prevent the cooked material from being dried.

In addition, in order to solve the problem that the weight of the cooked food is less obvious when it is heated, the present invention further provides a third preferred embodiment; please refer to FIG. 8 , which is a third preferred embodiment for calculating the weight change ratio of the computing component of the present invention. For example, after the arithmetic component 14 receives the weight signal transmitted from the monitoring unit 13, the plurality of different time intervals T11, T12, and T13 are sequentially calculated to calculate a plurality of weights corresponding to the decrease in the weight of the cooked material in the plurality of time intervals. The weight change amount ΔW11, ΔW12, ΔW13, wherein the time interval T11 and the time interval T12, T13 are different lengths of time, and the corresponding weight loss is less obvious in the initial heating period, and the time interval T11 corresponding to a longer time length is calculated. The weight change amount ΔW11 is used as the reference weight change amount, and then the ratio of the plurality of weight change amounts ΔW12, ΔW13 and the weight change amount ΔW11 which are subsequently generated is sequentially calculated. Once the ratio is greater than the preset value, such as the ratio If the value is greater than the preset value, the computing component 14 generates a heat source adjustment signal, and the heat source control unit 15 adjusts and controls the heat source generated by the furnace body 11 according to the heat source adjustment signal to prevent the cooked object from being dried.

In summary, the present invention also provides a method for preventing dry burning of a stove, please refer to FIG. 9 , which is a flow chart of a method for preventing burn-drying of a stove according to the present invention. The steps of the method are as follows:

A: starting a stove, wherein the stove generates a heat source to heat a cooked object;

B: monitoring the weight of the cooked material and generating a weight signal;

C: monitoring whether the user is cooking next to the stove, if yes, proceeding to step B, and if not, proceeding to step D;

D: generating a heat source adjustment signal for adjusting the heat source to prevent the drying function; wherein the step (D) is included in the plurality of time intervals, respectively generating a corresponding plurality of weight signal changes, and according to the These weight signal changes produce the heat source adjustment signal.

The detailed steps of the above method will be described below with two preferred application examples.

Please refer to FIG. 10 , which is a flow chart of a first preferred embodiment of the anti-drying method of the present invention. First, when the user performs cooking, the cooked object is placed in the heating position of the stove, and step S1 is performed. Starting the stove, the stove will generate a heat source to heat the cooked object, and then proceed to step S2 to start monitoring the weight of the cooked material and subsequently generate a weight signal; generally, since the cooked material will follow The heating time is longer and longer, and the weight will become lighter and lighter. Therefore, the weight signal will also change with the heating time. If the user is distracted and forgets to cook, if it is heated until the cooked food is dried, then If a danger occurs, step S3 is performed to continuously monitor whether the user is cooking, for example, the user is adjusting the heat source of the heat source or setting the cooking time.

In addition, the user may add other ingredients according to the degree of heating of the cooked food, or take out the cooked ingredients to increase or decrease the weight of the cooked food, or the user may stir or flip the cooked food. Causing a monitoring of the abrupt change in the weight signal, thereby monitoring whether the user operates the control interface of the stove or monitoring whether the weight signal changes sharply within a monitoring time interval; wherein the monitoring time The interval is preset. For example, if the weight of the cooked food is reduced by 20% in three minutes, it is judged that the user is taking out the cooked food, or the weight of the cooked food is increased by 20% within three minutes, that is, judging If the user is adding the cooked food, if it is determined that the user is cooking, the process returns to step S2, and if it is determined that the user does not cook, that is, the user may be distracted or not beside the stove must start anti-burning. Mechanism, at this time, select the weight signal of a time point T0 as a weight change calculation starting value W0 for use in the subsequent step operation, the weight change meter appears W0 start value also represents the time point at this time point is determined and the user is not in control of the cooking operation, followed by step S4.

Please refer to FIG. 10 and FIG. 11 together, which is a schematic diagram of a preferred embodiment of calculating a weight change ratio in the first preferred embodiment of the method for preventing burn-drying according to the present invention, sequentially in a plurality of different time intervals T14. , T15, T16, T17, calculate a corresponding plurality of weight signal changes ΔW14, ΔW15, ΔW16, ΔW17, and select a weight change amount as a reference weight change amount, for example, ΔW14; proceed to step S5, sequentially calculate subsequent generation Weight change ratio of the plurality of weight change amounts ΔW15, ΔW16, ΔW17 and weight change amount ΔW14 , And sequentially determining the weight change ratio , Whether it is greater than a first preset value, and if so, for example, when cooking to the time point T17c, the weight change ratio calculated at this time If the temperature is greater than the first preset value, the weight reduction speed is increased to a certain extent. In actuality, that is, the temperature of the cooked material has reached the boiling point of the liquid, the step S7 is performed to generate the Heating the heat source to adjust the signal to prevent the cooked material from being heated to dry, if not, for example, when cooking to the time point T15c, the weight change ratio calculated at this time If the weight is lower than or equal to the first preset value, and the speed of the falling of the cooked material remains stable, the step S6 is performed.

It should be specially noted here that if the user is still performing cooking in step S5, it is necessary to determine that the user does not perform the cooking action again, and then generate a new weight change calculation starting value W0, and then Recalculating the corresponding plurality of weight changes generated in the subsequent plurality of time intervals to determine the time point of adjusting the heat source, avoiding drying the cooked food, and then proceeding to step S6, the purpose of which is to avoid simply changing the weight change ratio Unable to detect the following special cooking conditions in the dry condition:

1. The cooked material is already in a boiling state, that is, the cooked material is already in or near boiling when the cooking utensil is activated;

2. When the cooked material is heated to boiling, the user also adjusts the amount of firepower of the heat source. For example, when the cooked material is boiled, the user also adjusts the heat of the heat source to a small fire, and continues to slow down with a small fire. The cooking method of stewing; if this happens, there may be no significant difference in the rate of weight loss obtained by monitoring the cooked material.

Therefore, step S6 is to calculate a percentage value between the total of the plurality of weight change amounts ΔW14, ΔW15, ΔW16, ΔW17 and the weight change calculation start value W0, and determine whether the percentage value is greater than a second preset value. , that is, to determine whether the total weight of the cooked material is excessive, if not, for example, heating to the time point T15c, the total weight of the cooked material evaporated (ΔW14 + ΔW15) and the weight change calculation starting value W0 A percentage value is not greater than the second predetermined value, that is, the total weight of the cooked material evaporated when heated to the time point T15c does not exceed a safe limit, and there is no danger of burning the cooked material, then returning to the step S2, if yes, for example, heating to the time point T15c, the percentage of the total weight (ΔW14+ΔW15) evaporated by the cooked material and the starting value W0 of the weight change calculation is greater than the second preset value, and is cooked and cooked. If the cooking is immediately dangerous, step S7 is performed to generate a heat source adjustment signal for adjusting the heating heat source to prevent the cooked material from being continuously heated to dry.

The heat source adjustment signal is used to initiate a heat source adjustment step comprising the following three embodiments, which can prevent the cooked material from being heated to dry, as described below. Please refer to FIG. 12 , which is a flowchart of a first embodiment of a heat source adjustment step, including the following steps:

S71: determining whether the user uses a control device of the stove to set a second segment of fire and a limited length of time, and if so, proceeds to step S72, and if not, proceeds to step S74;

S72: sending a heat source control signal according to the heat source of the second stage of the firepower set by the user, to adjust the firepower of the heat source generated by the stove;

S73: starting the countdown to the limited length of time;

S74: Turn off the heat source of the stove.

Since the user may pre-conceive the corresponding method when the cooked object is cooked in the cooking state and the user forgets, for example, the user can use the control interface to set the heat source adjustment condition in advance as After the cooked material reaches the boiling point, the heat source is adjusted to an alternative second stage of firepower (for example, set to a small fire), and then the second stage of fire is continuously cooked for 5 minutes, and then the heat source of the stove is turned off, except to avoid If the cooked food is dried, the effect of fully cooking the cooked material can be achieved; if the user does not set the second stage of firepower and the limited time, when the cooked material reaches the boiling point, the cooking utensil can be directly closed. The heat source to prevent the cooked material from being dried due to continuous heating.

In other embodiments, referring to FIG. 13A, the user can also individually set a limited time length, or separately set a second segment of firepower, as shown in FIG. 13B. In FIG. 13A, first step S75: determining whether the user sets a limited time, and if yes, proceeding to step S76: starting to count down the limited time, and if not, performing step S77 to turn off the heat source of the stove to avoid being cooked. It is dried by continuous heating. In addition, referring to FIG. 13B, first step S78: first determining whether the user sets the second firepower level of the replacement, and if yes, proceeding to step S79: sending a heat source control signal according to the second firepower set by the user to adjust the heat source. If the power is small, if not, the heat source of the stove is turned off in step S710. In this embodiment, if the user has set the second stage of the firepower, the workpiece can be kept at a certain temperature without being kept. Cooling can also make the cooked food out of boiling state, avoiding the cooking being dried, so as to achieve the effect of preventing dryness and satisfying the different cooking modes of the user.

The above three embodiments are all practical applications of the heat source adjusting step of the present invention, and the purpose of preventing the cooked material from being dried due to continuous heating can be achieved.

Referring to FIG. 14 , it is a schematic diagram of another preferred embodiment for calculating the weight change ratio in the first preferred application embodiment of the anti-drying method of the present invention, in order to solve the initial weight of the cooked object during heating. The decrease is less obvious, and the plurality of different time intervals may be different lengths of time, for example, calculating the weight change amount ΔW14 corresponding to the time interval T14 of a longer time length, and taking the weight change amount ΔW14 as the reference weight. The amount of change, because the length of the time interval is longer, the weight change is more obvious.

In addition, please refer to FIG. 15 , which is a schematic diagram of a third preferred embodiment for calculating a weight change ratio in a first preferred embodiment of the anti-sintering method of the present invention; in the first preferred application embodiment, the plural The different time intervals T14, T15, T16, and T17 are consecutive time intervals of multiple consecutive time intervals, and may also be a plurality of time intervals that are not consecutively adjacent. As shown in the figure, the time intervals T14', T15', and T16 are respectively shown. 'There is a time difference Ti, and the corresponding weight change amounts ΔW14', ΔW15', ΔW16' generated by the time intervals T14', T15', T16'. Therefore, when step S5 is performed, the subsequent multiples are sequentially calculated. Weight change amount ratio of weight change amount ΔW15', ΔW16' and weight change amount ΔW14' , Judging the weight change ratio Whether it is greater than the first preset value, in the first preferred application embodiment, four time intervals T14, T15, T16, and T17 need to be calculated to determine the weight change ratio. If the plurality of time intervals are more than a plurality of time intervals T14′, T15′, and T16′ that are not consecutively adjacent to each other, the weight change ratio is determined. That is, it is greater than the third preset value, so that the calculation of the ratio of the weight change amount can be reduced, and the calculation amount of the hardware can also be reduced.

In addition, please refer to FIG. 16 , which is a schematic diagram of a preferred embodiment of calculating a weight change amount according to a first preferred application embodiment of the anti-drying method of the present invention, and the weight change amount may be two in the time interval. One of the weight signal difference values generated between the time points, as shown in the figure, the weight change amount ΔW15 is the weight signal difference (W15a-W15c) of the two time points T15c, T15a in the time interval T15, the weight The amount of change ΔW15 may also be the sum of the differences (W15a-W15b)+(W15b-W15c) between the weight signals W15a, W15b, and W15c at the three time points T15a, T15b, and T15c in the time interval T15. In addition, the weight change amount may be a percentage between one weight signal difference (W15a-W15c) generated between at least two time points T15c and T15a and a weight change calculation start value W0 in the time interval T15. value .

Next, a second preferred application embodiment of the present invention will be described. Referring to FIG. 17, which is a flow chart of a second preferred application embodiment of the anti-drying method of the present invention, the steps are started and the first preferred application is implemented. In the example, the steps S1 and S2 are the same. Therefore, after step S2, step S3 is performed to monitor whether the user performs cooking. For example, the user is operating the control panel of the stove to adjust the heat source size or set the cooking time. The user may add other ingredients according to the degree of heating of the cooked food, or take out the cooked ingredients, or flip or stir the ingredients, causing an increase or decrease in the weight signal obtained by monitoring the cooked food. Therefore, by monitoring whether the user operates the control interface of the stove or monitoring whether the weight signal changes sharply within a monitoring time interval, wherein the monitoring time interval is preset, and if so, If the user is performing the cooking operation, the process proceeds to step S2. If it is determined that the user does not perform the cooking operation, that is, the user may be distracted or absent. Next, at this time, at this time, the weight signal W0 of a time point T0 is selected as a weight change calculation starting value, which is used for the subsequent step operation, and step S8 is performed, please refer to FIG. 18, which is A schematic diagram of a preferred embodiment for calculating a weight change ratio in a second preferred application embodiment of the method for preventing burn-drying, sequentially calculating a plurality of different time intervals T18, T19, T20, and T21 to generate a corresponding complex number The weight signal change amounts ΔW18, ΔW19, ΔW20, ΔW21, and select a weight change amount as the reference weight change amount, for example, ΔW18, proceed to step S9, and sequentially calculate a plurality of subsequent weight change amounts ΔW19, ΔW20, ΔW21 and weight. Weight change ratio of change amount ΔW18 Judging the weight change ratio , Whether it is greater than a third preset value, and if so, for example, when cooking to the time point T21c, the weight change ratio calculated at this time If the value is greater than the third preset value, the speed of the weight reduction is increased to a certain extent. In actuality, that is, the cooked material has reached the boiling point, the step S11 is performed to generate a heat source adjustment for adjusting the heating heat source. Signal to avoid the cooking being heated to dry, if not, for example, when cooking to the time point T19c, the ratio of weight change calculated at this time If the temperature is still lower than the third preset value, and the speed of the falling of the cooked material remains stable, the step S10 is performed. The purpose of the step S10 is to avoid the following situation in which the weight change ratio is not noticeable: 1. The cooked material is already in a boiling state, that is, the cooked material is already in or near boiling when the cooking utensil is started; 2. When the cooked material is heated to boiling, the user also adjusts the heat of the heat source at the same time. The size, for example, when the boiled food is boiled, the user also adjusts the heat of the heat source to a small fire, and then continues to cook in a small fire. For example, when cooking to the time point T19c, the step S10 is performed. Calculating a percentage value between the weight signal W19c of the single time point T19c and a weight change calculation starting value W0, and determining whether the percentage value is less than a fourth preset value, that is, determining the portion of the cooked material minus the evaporated portion Whether the remaining total weight is too small, if not, it means that the cooked food can still continue to heat, then return to step S2, and if so, it means that the cooked food may be on And two cases of very dry condition is burned cooking was possible, for the step S11, the generated adjustment signal for adjusting one of the heat source to avoid heating cooking were heated to dry out. The heat source adjustment signal is used to initiate a heat source adjustment step, and the heat source adjustment step is implemented in the same manner as the heat source adjustment step in the first preferred application embodiment. Please refer to FIGS. 12, 13A and 13B, so Let me repeat.

Referring to FIG. 19, it is a schematic diagram of another preferred embodiment for calculating the ratio of weight change in the second preferred application embodiment of the method for preventing dryness of the present invention, in order to solve the problem that the weight of the cooked material is less than the initial temperature of the heated object. Obviously, the plurality of different time intervals may be different lengths of time, for example, calculating a relatively significant weight change amount ΔW18 in a time interval T18 of a longer time length, and further, refer to FIG. 20, which is A schematic diagram of a third preferred embodiment for calculating a weight change ratio in a second preferred embodiment of the method for preventing burn-in, in the first preferred embodiment, the plurality of different time intervals T18, T19, T20, T21 is a plurality of time intervals consecutively adjacent to each other. In order to solve the excessive calculation amount, it may also be a plurality of time intervals that are discontinuously adjacent to reduce the calculation amount. As shown in the figure, the time intervals T18', T19', T20 are shown. 'There is a time difference Ti, and the weight change amounts ΔW18', ΔW19', ΔW20' corresponding to the time intervals T18', T19', T20'. Therefore, when step S9 is performed, the subsequent multiples are sequentially calculated. Weight change amount ratio of weight change amount ΔW19', ΔW20' and weight change amount ΔW18' And then determine the weight change ratio Whether it is greater than a third preset value, in the second preferred application embodiment, four time intervals T18, T19, T20, and T21 need to be calculated to determine the weight change ratio. If the plurality of time intervals are more than a plurality of time intervals T18′, T19′, and T20′ that are not consecutively adjacent to each other, the weight change ratio is determined. That is, it is greater than the third preset value, so that the calculation of the ratio of the weight change amount can be reduced, and the burden of the hardware calculation is also reduced.

In addition, referring to FIG. 21, which is a schematic diagram of a preferred embodiment of calculating a weight change amount according to a second preferred application embodiment of the anti-drying method of the present invention, the weight change amount may be two in the time interval. One of the weight signal difference values generated between the time points, as shown in the figure, the weight change amount ΔW19 is the weight signal difference (W19a-W19c) of the two time points T19a, T19c in the time interval T19, the weight The amount of change ΔW19 may also be the sum of the differences (W19a-W19b)+(W19b-W19c) between the weight signals W19a, W19b, and W19c at the three time points T19c, T19b, and T19a in the time interval T19. In addition, the weight change amount ΔW19 may be between the weight signal difference values (W19a-w19c) generated between at least two time points T19a and T19c and the weight change calculation start value W0 in the time interval T19. Percentage value .

In particular, the first preferred application embodiment and the second preferred application embodiment provide two different ways to solve the problem that when the cooked food is in an amount that cannot be simply changed by the speed of the weight to prevent the cooked material from being dried. However, it is possible to avoid the possibility that the cooked food is dried.

In combination with the above-described method, the present invention can surely prevent the cooked food from being dried by continuous heating by monitoring the change in the rate of decrease in the weight of the cooked food and monitoring whether the user is cooking.

The above are only the preferred embodiments of the present invention, and are not intended to limit the scope of the present invention. Therefore, any equivalent changes or modifications made without departing from the spirit of the present invention should be included in the present invention. Within the scope of the patent application.

1. . . Stove

11. . . Furnace body

12. . . Weight measuring element

13. . . Monitoring component

14. . . Arithmetic component

15. . . Heat source control unit

16. . . Control interface

17. . . Pot rack

18. . . Bottom bracket

CS. . . Control signal

WS. . . Weight signal

T0, T1a, T1b, T1c, T15a, T15b, A, B, C, T15c, T17a, T19a, T19b, T19c, T21a. . . Time point

W0, W1a, W1b, W1c, W15a, W15b, W15c, W19a, W19b, W19c. . . weight

ΔW, ΔW1 to ΔW21, ΔW14', ΔW15', ΔW16', ΔW18', ΔW19', ΔW20'. . . Weight change

Ts, ΔT, T1~T21, T14', T15', T16', T18', T19', T20'. . . Time interval

Ti. . . Time difference

A, B, C, D. . . step

S1~S11. . . step

S71, S72, S73, S74, S75, S76, S77, S78, S79, S710. . . step

Figure 1 is a graph showing the weight drop of the cooked material during normal cooking.

Figure 2 is a schematic view of the oven for preventing the cooking from being dried.

Figure 3 is a schematic view of the oven for preventing the cooking from being dried.

4A and 4B are graphs showing the weight drop of the cooked material when the user cooks the cooked food.

Fig. 5 is a schematic view showing a preferred embodiment of calculating the ratio of weight change of the arithmetic component of the present invention.

Figure 6 is a schematic illustration of one preferred embodiment of calculating the amount of weight change in the present invention.

Figure 7 is a schematic illustration of another preferred embodiment of calculating the ratio of weight change for the computing element of the present invention.

Figure 8 is a schematic illustration of a third preferred embodiment of calculating the weight change ratio of the computing elements of the present invention.

Figure 9 is a flow chart of the method for preventing burn-drying of the present invention applied to a stove.

Figure 10 is a flow chart showing a first preferred embodiment of the method for preventing burn-drying of the present invention.

Figure 11 is a schematic view showing a preferred embodiment of calculating the ratio of weight change in the first preferred embodiment of the method for preventing burn-drying of the present invention.

Figure 12 is a flow chart of a preferred embodiment of the heat source adjustment step of the present invention.

13A and 13B are flowcharts showing the second and third preferred embodiments of the heat source adjusting step of the present invention.

Figure 14 is a schematic view showing another preferred embodiment of calculating the weight change ratio in the first preferred embodiment of the anti-sintering method of the present invention.

Figure 15 is a schematic view showing a third preferred embodiment of calculating the ratio of weight change in the first preferred embodiment of the method for preventing burn-drying of the present invention.

Figure 16 is a schematic view showing a preferred embodiment of calculating the amount of weight change in the first preferred embodiment of the method for preventing burn-drying of the present invention.

Figure 17 is a flow chart showing a second preferred embodiment of the heat-sinking method of the method for preventing burn-drying of the present invention.

Figure 18 is a schematic view showing a preferred embodiment of calculating a ratio of weight change amounts in a second preferred embodiment of the method for preventing burn-drying of the present invention.

Figure 19 is a schematic view showing another preferred embodiment of calculating the ratio of the amount of change in weight in the second preferred embodiment of the method for preventing dryness of the present invention.

Figure 20 is a schematic view showing a third preferred embodiment of calculating the ratio of weight change in the second preferred embodiment of the method for preventing dryness of the present invention.

Figure 21 is a schematic view showing a preferred embodiment of calculating the amount of weight change in the first preferred embodiment of the method for preventing burn-drying of the present invention.

11. . . Furnace body

12. . . Weight measuring element

13. . . Monitoring component

14. . . Arithmetic component

15. . . Heat source control unit

16. . . Control interface

CS. . . Control signal

WS. . . Weight signal

T0. . . Time point

W0. . . weight

T1, T2, T3, T4, T5, T6. . . Time interval

ΔW1, ΔW2, ΔW3, ΔW4, ΔW5, ΔW6. . . Weight change

Claims (28)

A stove for preventing drying, comprising: a furnace body for generating a heat source for heating a cooked object; and a weight measuring component for sensing the weight of the cooked object and generating a weight a monitoring component, the signal is connected to the weight measuring component, the monitoring component is configured to receive the weight signal to monitor whether a user is performing a cooking operation; and an computing component, the signal is connected to the monitoring component, the computing component In response to the change of the received weight signal over time, a weight change is calculated every other time interval, and further, after a plurality of time intervals, the plurality of weight changes obtained by the calculation are determined. Whether the cooked material has reached the boiling point, wherein when the computing component determines that the cooked material has reached the boiling point, the computing component generates a heat source adjustment signal; and a heat source control unit, the signal is coupled to the computing component, the heat source control unit The system is configured to receive the heat source adjustment signal, adjust and control the heating power of the heating heat source to prevent the drying function. The stove for preventing burn-out as described in claim 1 further includes a control interface for the user to adjust the amount of fire of the heat source and set the cooking time. The stove for preventing burn-drying according to claim 2, wherein the monitoring component further comprises: monitoring whether the control interface is operated to monitor whether the user is performing a cooking action, or the monitoring component is monitoring Whether the weight signal produces a sharp change in a monitoring time interval to monitor whether the user is performing a cooking action. The stove for preventing burn-drying according to claim 1, wherein the monitoring component and the computing component are integrated into a processing unit. In the stove for preventing burn-out described in claim 1, any one of the weight changes refers to a difference in weight signal generated between two time points, or a difference between the weight signal and a weight. The change calculates the percentage value between the starting values. The anti-drying stove according to claim 1, wherein the computing element generates a weight change ratio according to any one of the weight change amounts to generate the heat source adjustment signal. The stove for preventing burn-drying according to claim 1, wherein the time intervals are consecutive time intervals of a plurality of time intervals, or at least two of the plurality of time intervals are in a prior/post time order Intervals, and not adjacent to each other. For example, in the stove for preventing burn-out described in claim 1, any two of the time intervals are for different lengths of time, or for the same length of time. The stove for preventing burn-drying according to claim 1, wherein the weight measuring component is a mechanical weight measuring structure or an electronic weight measuring component. The stove for preventing burn-drying according to claim 1, wherein the stove can be a gas furnace, an electric furnace, an induction cooker, or a microwave oven. A method for preventing drying of a cooked food, which is applied to a cooking appliance, comprising: (A) starting the cooking appliance to heat a cooked object with a heating heat source; (B) monitoring the weight of the cooked material; To generate a weight signal; (C) to monitor whether a user is performing a cooking action, and if so, to perform step (B), if not, to perform step (D); and (D) to generate the heating source One heat source adjusts the signal to prevent the drying function; The step (D) includes calculating a weight signal change amount every other time interval, and further determining whether the cooked object is based on the calculated plurality of weight signal changes after a plurality of time intervals. The boiling point has been reached, and the heat source adjustment signal is generated when it is judged that the cooked material has reached the boiling point. The method for preventing burning of a cooked object according to claim 11, wherein the step (C) is based on monitoring whether the weight signal changes sharply within a monitoring time interval to monitor whether the user is The cooking action is performed, or the step (C) monitors whether the control interface of one of the ovens is operated. The method for preventing burning of a cooked object according to claim 11, wherein the step (D) further comprises the step of: (D1) sequentially generating a corresponding plurality of weights in a plurality of time intervals; (D2) calculating a ratio of weight change between any two weight change amounts, and determining whether the weight change ratio is greater than a first preset value, and if so, performing a step (D4), if not And performing a step (D3); (D3) calculating a percentage value between the sum of the weight changes and the starting value of the weight change calculation, and determining whether the percentage value is greater than a second preset value, If yes, a step (D4) is performed, and if not, the step (B) is performed; and (D4) the heat source adjustment signal is generated. The method of preventing burning of a cooked object according to claim 13, wherein the time intervals are consecutive time intervals of a plurality of time intervals, or at least two time intervals between the preceding/posting order, Not adjacent to each other. The method for preventing the drying of the cooked food according to claim 13 of the patent application, wherein any two of the time intervals are those of different lengths of time or the same length of time. A method for preventing the drying of a cooked object as described in claim 13 wherein any one of the weight changes refers to a difference in weight signal generated between two time points, or a difference between the weight signals and A weight change calculates the percentage value between the starting values. The method of preventing burning of a cooked object according to claim 13 , wherein the heat source adjusting signal in the step (D4) is used to activate a heat source adjusting step. The method for preventing burning of a cooked object according to claim 17, wherein the heat source adjusting step comprises the following steps: (D41) determining whether the user sets a second stage heat source and a limited time, if , a step (D42) is performed, and if not, a step (D44) is performed; (D42) a heat source control signal is sent according to the second stage firepower set by the user to adjust the heating heat source; (D43) is started. Reciprocating the time limit; and (D44) turning off the heat source of the stove. The method for preventing burning of a cooked object according to claim 17, wherein the heat source adjusting step comprises the following steps: (D45) determining whether the user sets a limited time, and if so, performing a step (D46) If not, proceed to a step (D47); (D46) initiate the countdown to the limited time; and (D47) turn off the heat source of the stove. A method for preventing burning of a cooked food as described in claim 17 wherein the heat source The adjusting step comprises the following steps: (D48) determining whether the user sets a heat source of a second stage of fire power, and if so, performing a step (D49), and if not, turning off the heat source of the stove; (D49) The user sets the heat source of the second stage of the fire, and sends a heat source control signal to adjust the heat source. The method for preventing burning of a cooked object according to claim 11, wherein the step (D) further comprises the step of: (D5) sequentially generating a corresponding plurality of weights in a plurality of time intervals. (D6) calculating a ratio of weight change between any two weight change amounts, and determining whether the weight change ratio is greater than a first preset value, and if so, performing a step (D8), if not And performing a step (D7); (D7) calculating a percentage value between the weight signal of a single time point and the start value of a weight change in the time intervals, and determining whether the percentage value is less than a second pre- A value is set, and if so, a step (D8) is performed, and if not, the step (B) is performed; and (D8) the heat source adjustment signal is generated. The method of preventing burning of a cooked object according to claim 21, wherein the time intervals are consecutively adjacent, or at least two of the plurality of time intervals are in a time interval of the first/last order In between, they are not in close proximity to each other. The method for preventing the drying of the cooked food according to claim 21, wherein the two time periods are different lengths of time or the same length of time. A method for preventing burning of a cooked food as described in claim 21, wherein the weight The amount of change refers to a difference in weight signal generated between at least two time points in a corresponding time interval, or a percentage value between the difference between the weight signal and the start value of the weight change calculation. The method of preventing burning of a cooked object according to claim 21, wherein the heat source adjusting signal in the step (D8) is used to activate a heat source adjusting step. The method for preventing burning of a cooked object according to claim 25, wherein the heat source adjusting step comprises the following steps: (D81) determining whether the user sets a heat source of a second stage of fire and a limited time, If yes, proceed to a step (D82), if not, perform a step (D84); (D82) send a heat source control signal according to the size of the heat source of the second segment of fire set by the user to adjust the heating heat source; (D83 Starting the countdown to the defined time; and (D84) turning off the heat source of the stove. The method for preventing burning of a cooked object according to claim 25, wherein the heat source adjusting step comprises the following steps: (D85) determining whether the user sets a limited time, and if so, performing a step (D86) If not, proceed to a step (D87); (D86) initiate the countdown to the limited time; and (D87) turn off the heat source of the stove. The method for preventing drying of a cooked object according to claim 25, wherein the heat source adjusting step comprises the following steps: (D88) determining whether the user sets a heat source of a second stage of fire power, and if so, performing a step (D89), if not, turning off the heat source of the stove; (D89) A heat source control signal is sent to adjust the heat source according to the heat source of the second stage firepower set by the user.